This Mango Blue Raspberry Pulse Frappuccino Recipe is a vibrant, fruity, and refreshing blended drink that brings together tropical mango and tangy blue raspberry in a stunning layered presentation. Perfect for summer days or whenever you want a colorful, icy treat, this frappuccino combines a creamy mango base with a zesty blue raspberry swirl. Topped with whipped cream and colorful garnishes, it’s as eye-catching as it is delicious.
Ingredients
Mango Layer:
-
1 cup frozen mango chunks
-
½ cup mango juice or nectar
-
¼ cup coconut milk or any milk of choice
-
1 tbsp honey or simple syrup (optional)
Blue Raspberry Layer:
-
1 cup ice
-
½ cup lemonade
-
2 tbsp blue raspberry syrup (like Torani or homemade)
-
Optional: ¼ tsp citric acid or a squeeze of lime juice for extra tang
Toppings:
-
Whipped cream
-
Blue sugar crystals or freeze-dried raspberry powder
-
Mango or blue candy for garnish
Preparation
Step 1: Make the mango layer
In a blender, combine frozen mango chunks, mango juice, coconut milk, and honey or simple syrup (if using). Blend until smooth and creamy. Pour into a glass and place in the freezer to keep cold while preparing the next layer.
Step 2: Prepare the blue raspberry layer
Rinse out the blender and add ice, lemonade, blue raspberry syrup, and citric acid (if using). Blend until icy and well mixed.
Step 3: Layer the frappuccino
Carefully pour the blue raspberry mixture over the mango layer, using the back of a spoon to help keep the layers distinct.
Step 4: Top and garnish
Add a generous swirl of whipped cream on top. Sprinkle with blue sugar crystals or freeze-dried raspberry powder. Add a piece of mango or blue candy for a colorful finish.
Variation
-
Frozen Mango Raspberry Fusion: Use raspberry syrup instead of blue raspberry and blend with frozen raspberries.
-
Creamy Coconut Twist: Add a scoop of vanilla ice cream to the mango layer for extra creaminess.
-
Tropical Citrus Burst: Substitute lemonade with orange juice for a sweeter, less tangy flavor.
-
Sugar-Free Version: Use sugar-free syrups and omit the honey for a lower-calorie option.
-
Mocktail Style: Add a splash of sparkling water to the blue layer for a fizzy twist.
Cooking Note
-
Use fresh mango and ice if frozen mango chunks are not available.
-
Citric acid gives a tart kick but can be replaced with lime juice for natural acidity.
-
Blue raspberry syrup can be homemade by simmering blueberries, sugar, and a touch of raspberry extract.
-
The layering works best if the mango mixture is slightly thicker than the blue layer.
-
Chill the glass beforehand to maintain the frappuccino’s frosty texture.
Tips
-
Serve in a tall, clear glass to showcase the vibrant layers.
-
Use a wide straw to enjoy both flavors simultaneously.
-
Freeze the mango layer for a few minutes to firm up before adding the blue layer.
-
For extra flair, drizzle blue syrup inside the glass before pouring.
-
Top with a colorful umbrella or decorative straw for a party vibe.
Prep Time: 10 minutes
Cooking Time: 0 minutes
Total Time: 10 minutes
Nutritional Information (per serving)
-
Calories: 180
-
Protein: 2g
-
Fat: 4g
-
Carbohydrates: 36g
-
Sugar: 28g
-
Sodium: 45mg
Values may vary depending on specific ingredients used
FAQs
Can I make this frappuccino without dairy?
Yes, use coconut milk, almond milk, or any plant-based milk as a substitute.
What if I don’t have blue raspberry syrup?
You can use any berry-flavored syrup or make your own by reducing blueberries with sugar and a touch of lemon.
Can I use fresh mango instead of frozen?
Yes, but add extra ice to achieve the same thick, creamy texture.
Can I make this ahead of time?
It’s best served immediately for maximum texture and freshness.
How do I get the perfect layered look?
Pour the blue raspberry mixture slowly over the back of a spoon to maintain separation.
Conclusion
The Mango Blue Raspberry Pulse Frappuccino is a tropical delight that combines creamy mango and tangy blue raspberry in a vibrant, colorful presentation. This refreshing treat is not only a feast for the eyes but also a perfect way to cool down on a hot day. Whether you’re making it for yourself or serving it at a summer gathering, this frappuccino is guaranteed to impress with its bold flavors and stunning look. Sip, savor, and feel the pulse of tropical vibes in every sip! 🥭💙🌴
Print
Mango Blue Raspberry Pulse Frappuccino Recipe
- Total Time: 10 min
Ingredients
Ingredients
Mango Layer:
-
1 cup frozen mango chunks
-
½ cup mango juice or nectar
-
¼ cup coconut milk or any milk of choice
-
1 tbsp honey or simple syrup (optional)
Blue Raspberry Layer:
-
1 cup ice
-
½ cup lemonade
-
2 tbsp blue raspberry syrup (like Torani or homemade)
-
Optional: ¼ tsp citric acid or a squeeze of lime juice for extra tang
Toppings:
-
Whipped cream
-
Blue sugar crystals or freeze-dried raspberry powder
-
Mango or blue candy for garnish
Instructions
Step 1: Make the mango layer
In a blender, combine frozen mango chunks, mango juice, coconut milk, and honey or simple syrup (if using). Blend until smooth and creamy. Pour into a glass and place in the freezer to keep cold while preparing the next layer.
Step 2: Prepare the blue raspberry layer
Rinse out the blender and add ice, lemonade, blue raspberry syrup, and citric acid (if using). Blend until icy and well mixed.
Step 3: Layer the frappuccino
Carefully pour the blue raspberry mixture over the mango layer, using the back of a spoon to help keep the layers distinct.
Step 4: Top and garnish
Add a generous swirl of whipped cream on top. Sprinkle with blue sugar crystals or freeze-dried raspberry powder. Add a piece of mango or blue candy for a colorful finish.
Notes
-
Use fresh mango and ice if frozen mango chunks are not available.
-
Citric acid gives a tart kick but can be replaced with lime juice for natural acidity.
-
Blue raspberry syrup can be homemade by simmering blueberries, sugar, and a touch of raspberry extract.
-
The layering works best if the mango mixture is slightly thicker than the blue layer.
-
Chill the glass beforehand to maintain the frappuccino’s frosty texture.
- Prep Time: 10 min
- Cook Time: 0 min
Nutrition
- Calories: 180
- Sugar: 28 g
- Sodium: 45mg
- Fat: 4g
- Carbohydrates: 36g
- Protein: 2 g